On Oct 19, 12:32*pm, Melba's Jammin' >
wrote:
> In article
> >,
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> *WindyCityPrince > wrote:
> > Pumpkin Bread Pudding Muffins
> >http://bakedchicago.typepad.com
>
> > nonstick spray for muffin pan
> > 1 baguette, sliced 1/2-inch thick
> > 4 large eggs
> > 4 cups buttermilk
> > 15 ounces pumpkin puree
> > 1 cup packed dark brown sugar
> > 1 tablespoon pumpkin pie spice
> > 1 teaspoon pure vanilla extract
> > 1/4 teaspoon kosher salt
> > confectioners' sugar for dusting
>
> > Preheat oven to 300F degrees. *Spray muffin tin with nonstick spray.
> > Toast bread on baking sheet in oven. *Turn and bake until lightly
> > browned, about 20 minutes.
>
> > In large bowl, whisk together eggs, buttermilk, pumpkin puree, brown
> > sugar, pie spice, vanilla and salt. *Add toasted bread. *Cover with
> > plastic wrap by pressing it directly to surface. *Place a small plate
> > inside bowl on top of plastic to weigh down bread as it soaks up
> > custard. *Let soak for 25 minutes.
>
> > Transfer mixture to prepared muffin tins by spooning to 2/3 full.
> > Bake until firm, about 45 minutes, or until toothpick inserted comes
> > out clean. *Let cool 10 minutes and dust with confectioners' sugar
> > before serving.
>
> Seems like they'd just be individual portions of bread pudding and not
> so muffin-like.
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.mac.com/barbschaller, Thelma and Louise
> On the Road Again - It is Finished- Hide quoted text -
>
> - Show quoted text -

These are muffin-sized portions of pumpkin bread pudding. Muffin is
the baking format / vessel. Bread pudding is the content, as the
recipe outlines.